Ingredients:

1.5 cups unsweetened flaked coconut

1 cup almond flour

scant 1/2 tsp fine grain sea salt

1/2 cup pure maple syrup

1/4 cup coconut butter, softened

1 tsp pure vanilla extract

3 cups frozen raspberries

1/4 cup pure maple syrup

2 tbsp chia seeds

1 tsp pure vanilla extract

Directions:

1. For the chia seed jam: add frozen raspberries and maple syrup into a medium pot and bring to a simmer.

2. After 5 minutes or so, stir in the chia seeds.

3. Continue to cook down the mixture for about 15 minutes, or until thickened.

4. Remove from heat and stir in vanilla.

5. Chill in the fridge for a couple hours to thicken it up even more.

6. Preheat oven to 275F and line a baking sheet with a non-stick mat or parchment paper. If you have a non-stick mat, use it because it will help prevent browning on the bottom.

7. In a large bowl, combine the coconut, almond flour (or meal), and salt.

8. Melt the coconut butter over a very low heat.

9. Add the maple syrup, softened coconut butter, and vanilla into the dry mixture and stir very well until combined. The dough will be very wet and sticky, but this is normal.

10. Grab a couple tablespoons of dough at a time with your hands and drop it onto the baking sheet. With a wet finger, press a well into the middle and lightly shape the outsides if necessary.

11. Repeat for the rest. Fill each well with jam. The macaroons don’t spread out so there’s no need to space them far apart.

12. Bake at 275F for 20 minutes. Rotate the pan and bake for another 10-20 minutes until the bottoms are lightly golden and browned, but not burned.

Bon Appetit!